Kamchatka Fish Soup
⏳ Time
50 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Recipe from a cookbook by John Smith "Favorite Dishes. Selected Recipes". The main difference of Kamchatka fish soup from all others is the absence of any grains. No tomatoes or tomato paste are added. The most important thing is that there should be a lot of fish and few vegetables.
Ingredients
- Chum Salmon Caviar - 1 piece
- Halibut - 10.6 oz
- Water - 2 qt
- Salad Potatoes - 3 pieces
- Carrot - 1 piece
- Onion - 1 head
- Scallions - 1 bunch
- Dill - 1 bunch
- Bay leaf - 2 pieces
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
After cleaning the chum salmon, place the fins and backbone in a pot with water and put it on the heat.
Step 2
Add diced potatoes and carrot, and toss in the bay leaves.
Step 3
Cut the vegetables so that they cook in 10 minutes. The soup cooks quickly.
Step 4
One of the most important elements in the soup is the head. Cut it in half lengthwise, remove the gills, and boil it with everything else. The cheeks and eye sockets (the hard eye itself is not eaten) are the biggest delicacy in Kamchatka.
Step 5
A couple of minutes after adding the fish head, add finely chopped onion to the pot.
Step 6
Once it boils, cook the vegetables for 5–7 minutes. Add salt and pepper.
Step 7
Remove the fins and backbone that have given flavor from the pot, leaving the head. In Kamchatka, the fish is cut across and the rib bones, spine, and skin are left. The skin gives a very good flavor to the broth.
Step 8
Cut the chum salmon fillet into large pieces, leaving the gill and belly fins.
Step 9
Add to the pot.
Step 10
The fillet should have the skin, previously cleaned of scales.
Step 11
Also cut the halibut fillet into pieces and add to the pot.
Step 12
When you add the fish to the broth, do not stir it. Bring to a boil and immediately turn off the heat. If you cook the fish, it will become dry and tough.
Step 13
Every fish soup should have seasoning — add chopped dill and parsley to the pot. Stir.
Step 14
Serve the soup in a bowl. There should be less broth and more fish.
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